Quinoa Tabbouleh

DF, V, VG, GF

There are a few things that get better with age: wine, me, and tabbouleh.  Although traditional tabbouleh is made with bulgar, I made a substitute and used quinoa since I already had it in my pantry.  There was no difference in taste and for all those looking for a gluten free version, you’ve just found it.  The quinoa, if given time, soaks up all the lemon juice and olive oil, which is why it’s best to make this dish a day in advance.  Next day tabbouleh is the best kept secret in the arab world.  (The other secret is that a food processor makes it easy to finely chop the parsley, but not sure the traditionalists would agree as by hand is the old school method.)  So make it today and enjoy the fruits of your labor tomorrow.

Food 012

Quinoa Tabbouleh
2/3 c quinoa
2 bunches parsley (~3-4 c), finely chopped
1/4 c mint, finely chopped
4 large beefsteak tomatoes, chopped
1 English cucumber, chopped
1 bunch scallions, chopped
1 tsp lemon zest
1/2 c lemon juice
1/3 c olive oil
1/2 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon

Cook quinoa according to package instructions, then set aside to cool.

In a large measuring cup add lemon zest, lemon juice, olive oil, salt, allspice, and cinnamon; whisk until well incorporated and set aside.  In a large bowl combine parsley, mint, tomatoes, cucumber, scallions, and cooled quinoa.  Pour dressing over salad and stir to combine.  Best if made in advance.

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